Healthy Banana Coconut Pancakes

Healthy Banana Coconut Pancakes - loaded with healthy ingredients and they are dairy-free, refined sugar-free, eggless and gluten-free

Healthy Banana Coconut Pancakes - loaded with healthy ingredients and they are dairy-free, refined sugar-free, eggless and gluten-free These pancakes are loaded with healthy ingredients; coconut, banana, cashews, coconut water, gluten-free rolled oats, ginger, cinnamon, and more. These babies are dairy-free, refined sugar-free, eggless and gluten-free.

With the cashews and coconut water you are essentially making cashew milk right in the recipe. Cool right!

Healthy Banana Coconut Pancakes - loaded with healthy ingredients and they are dairy-free, refined sugar-free, eggless and gluten-free

We use to make our pancakes with white flour and white sugar...oh just a minute I am going to grab my old cook book. Ok got it, page 204 of this super old "Purity Cook Book" here are the ingredients; white flour, white sugar, baking powder, salt, egg, milk, vegetable oil or shortening. Ahh not so good, not a lot nutrition or flavour going on here.

This Healthy Banana Coconut Pancake recipe is so much better than our old recipe.

Healthy Banana Coconut Pancakes - loaded with healthy ingredients and they are dairy-free, refined sugar-free, eggless and gluten-free

Make these pancakes on Saturday morning and share them with your family. If you have any left over you can heat them up the next day in the toaster.

Healthy Banana Coconut Pancake Recipe

By: saltsole.com

Makes: 12 pancakes

What You Need

The dry ingredients:

1 1/2 cups gluten free rolled oats (or just rolled oats if gluten free is not something you are going for)
1/2 cup unsweetened shredded coconut
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon Himalayan salt

The wet ingredients:

2 1/4 cups coconut water
1/4 cup raw cashews
3 tablespoons pure maple syrup
1 ripe banana
1 tablespoon coconut butter
1 tablespoon coconut oil
1 teaspoon vanilla

What To Do

(1) Put all of the dry ingredients in a high speed blender and blend until you get a flour like consistency and then empty into a mixing bowl.

(2) Put all of the wet ingredients into the blender and blend until smooth.

(3) Pour the wet ingredients into the mixing bowl and stir until combined. If you find the batter is too thick add some more coconut water, but don't make the batter too thin or you will find the pancakes difficult to flip.

(4) Heat your pan or griddle on medium heat. If you like to oil your pan or griddle use coconut oil.

(5) Pour or scoop about 1/4 cup of the batter onto the pan or griddle for each pancake.

(6) Cook the pancake for 3-4 minutes, or until its golden brown on the bottom. Flip the pancake over and cook an additional 3-4 minutes or until the other side is golden brown as well.